Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation

Abstract

Mao-tofu is a traditional fermented soybean product, yet the relationships between microbial succession and flavor evolution remain poorly understood. This study systematically characterized bacterial and fungal succession alongside volatile flavor changes during traditional Huizhou Mao-tofu fermentation. The initial Suanjiangshui (SW) was dominated by Lactobacillus (91.37%) and Pichia (77.81%), whereas Enterococcus and Cutaneotrichosporon became enriched in the later stages. Relative odor activity value analysis revealed a shift from a damascenone-dominated aroma background in SW towards profiles dominated by 1-octen-3-one and 2,4-decadienal, accompanied by changes in esters and aldehydes. Rate-based two-way orthogonal partial least-squares, multiple factor analysis and Spearman correlation analyses showed that Comamonas covaried with lipid-oxidation-related volatiles, whereas Enterococcus, Lactococcus and Cutaneotrichosporon covaried with selected esters and aldehydes. These associations identify priority targets for strain-level functional and sensory validation and may inform future strategies for flavor control and quality improvement in fermented tofu.